Tripe Sandwich Inspired by Lampredotto
April 10, 2015

Tripe Sandwich Inspired by Lampredotto
- Tripe
- 1 Pound Tripe
- 1 Cup Red Wine Vinegar
- 1 Cup Beef Stock
- 3 Anchovys
- 1/4 Cup Worcestershire
- 3 Cloves Garlic
- 2 Habaneros
- 2 Tablespoons Butter
- Salt and Pepper
- Salsa Verde
- 1 Handful Flat leaf parsley
- 5 Leaves Basil
- 2 Tablespoons Capers
- 1 Bunch Scallions
- 1/2 Clove Garlic
- 3 Anchovys
- Olive Oil
- Other
- Bread
- Butter
- Garlic
Instructions
- Rinse the tripe to remove the bleach smell. Repeat. Add to a pot with water and bring to a simmer. Cook 30 minutes. Strain. Rinse. Slice the tripe into slices. Add to a pot with the rest of the ingredients. Simmer about 3 hours until tender. Add more stock as needed if the liquid evaporates.
- Make the salsa verde by mixing all the ingredients in a blender or food processor.
- Toast the bread and rub it with some garlic.
- Strain the tripe and reserve the cooking liquid. Add the tripe to a hot pan with some butter. Saute to lightly brown. Add a ladle of the cooking liquid to deglaze. Cook 1 minutes as the sauce forms. Make the sandwiches with the tripe and some salsa verde on top.